I got the idea for this chili from Headless Mom. I'm so glad that she shared with me, because this was exactly the kind of meal I was feeling like. It's light, healthy, and flavorful---always a winning combination.

The Ingredients.

1 (16 ounce) bag of frozen white corn

2 (15-ounce) cans of White Beans

1 (4-ounce) can of green chilies

1 cup chopped white onion

2 minced cloves garlic

1 cup vegetable broth

juice from one lemon

1 1/2 teaspoon cumin

1/2 teaspoon Italian seasoning

--salt and pepper to taste

--mozzarella cheese for serving(optional)

The Directions.

--dump everything into crockpot.

that is it.

seriously---you need to chop the veggies, but the rest of the stuff can just go in. You don't need to drain and rinse the beans, or drain the chilies.

cook on low for 8-9 hours, or high for 4-6. I cooked this for 6 hours on low, and the onions were still too crunchy, so I flipped it to high for another hour.

serve with shredded mozzarella cheese (optional)

The Verdict.

This has a great flavor. The consistency is more soupy than chili-y (that's a word, right?) and since the corn floats while the beans sink, you need to dig to the bottom of the bowl to make sure you get the beans in each bite.

The kids ate it without argument.

and I don't think it had anything do to with the promised ice cream for dessert...

I can never get enough of this! Yum! Haven't had it with corn before--that looks like a yummy edition. Of course we always grate tons of sharp cheddar over ours, but I don't know that that's so healthy :)!

Your blog ROCKS. seriously, I read these recipes thru everyday, and they all ar so simple! Best of all you have them all set up GF so it makes my celiac husband drool too. woot! Thanks so much for keeping up with this! heres to another 300ish days of great food.

If I may make a request, have any more good indian / curry slowcooker recipes? we're curry lovers but I don't have the 2 hours every day to stand at the stove roasting spices and such.

thank you so much for all of your lovely comments today! It's so nice to turn on the computer to "hear" such nice voices.

loloandpooh, bwayahahahahaaha! that is so funny!

cindy, thank you! Do you happen to live closeby to a Trader Joe's? They have the *best* bottled curry and korma sauces---just add them to any meat and simmer all day long.I will work on re-creating some, though!

THANK YOU for your blog!! I'm not much of a cook and my mom gave me a crock for Xmas. I hadn't gotten around to using. we just ended up eating out ALOT. finding your blog has filled our house with tasty smells - and keeps ME out of the kitchen! even DH - who seems to be allergic to everything, is loving your recipes.

ok, made it tonight! the flavor is great. you're right, it does come out a little thin - but i noticed this with about 2 hours left to cook, so I cubed some potatoes and turned it up to high. worked like a charm!

So taaasty. I ended up using two cups of the veggie broth because I bought a can, and I just added a little bit of rice flour to thicken it up. Some Bay Leaves don't go astray in it either ;) Great recipe thanks so much! I use one of your recipes at least once a week!

I've made a version of this for a long time. I usually add some shredded chicken to make it a heartier meat dish (but still healthy). I also tend to add a lot more garlic and some chopped green chilis for a little extra oomph. And cumin - lots of cumin.

This is my third and favorite dish I've made from your blog. We loved this chili! I sprinkled a mexican cheese blend and crushed tortilla chips over the top- DELICIOUS.This is definitely a keeper- loved the many layers of flavor.

I haven't done it, so I'm not completely sure, but what I would do would be to soak 2 cups of white beans overnight. I don't know how much they will swell, but each can is 15oz--which is roughly 2 cups---so if the beans swell up a ton, just measure out 2 cups in the morning.then add the rest of the stuff and cook an additional few hours or until the beans are nice and tender.

I think canned tomatoes would be fine, but then it won't be "white."xoxsteph

This is my first visit to your blog and I'm inspired to use the crockpot more. I did make a beef roast yesterday, but I'd like to use it once a week. Regarding your White Chili, my favorite soup / chili thickening trick is to ladel one or two scoops of the cooked chili into the blender and blend it up and then pour it back into the pot. The blended beans & veggies really thicken it up nicely without adding additional ingredients!

One thing I have noticed on these recipe sites is that I use something that no one else seems to use. In a lot of soups like this one (White Chili) I will add cabbage. I use the pre-shredded for slaw cabbage. It has some carrots and a little red cabbage in it. Not only does it add a lot of flavor but also it is really good for you.

Ive made and adapted my own version of White Chili from another recipe. It takes a little bit more time but gives the chili more substance.

Brown 1 lb. of cubed chicken breast, lightly seasoned with salt and pepper in a pan.Chop 1 red pepper & 1 green pepper (could also use orange for more color) and 1 medium onion and saute in olive oil until onion is this side of done.

This was good and very simple! I don't have a crock pot so I just cooked it in a regular pot on low and the flavors came out well. I didn't have cumin so I added random spices from my cabinet, next time I'll try it with it to see how different it tastes. The mozzarella addition was perfect.

Your blog is super duper.This recipe was too sweet for me. I thought maybe it was the corn too. I added some more garlic and chili powder to balance it a bit more but it was still a bit sweet. Like the idea of adding a little cream. We added some chicken too. Does anyone else have any other suggestions for it? It was super simple though, that was nice!

Love this blog but have never commented until now. For those who think the chili is too sweet with the corn, might I suggest hominy? I love to add white hominy to my chicken chili, adds a nice texture and makes the whole thing kind of like posole (a favorite Mex dish). I also use two small cans chopped green chilis, some chopped picked jalepenos (to taste), and some oregano, preferably Mexican. My original recipe called for cilantro, but I never have that on hand, so I substitute canned salsa verda(made with tomatillos and cilantro) for part of the chicken broth. Gives it a nice tangy taste. The only issue is that all those chiles plus the salsa makes the white chili a tad green. But delicious. Thanks for this crockpot version.

Hi! Love your blog. This is my 2nd recipe from it. First time I did the black bean soup...made it back/to-back weeks and ate for lunch. This smells amazing so far. I have Celiac ( dx'd in 2009) so I really appreciate the GF recipes.

Made this with leftover turkey and turkey broth instead of veggie broth and OMG. I'd made it with chicken before but it's even more ace with turkey. If you want the soupiness to subside, a few Tbsp of corn starch whisked in cold water and then stirred into the crockpot will thicken it up nicely in 10 minutes. :-)